“I have not tasted all 403 (currently) DOP Italian wines and I don’t know how many people in the world have.” Alfonso Cevola wonders if there are too many DOPs in Italy.
In the Southern Rhone, “producers are worried about ever hotter summers.” But in 2012, at least, most were pleased. Jancis Robinson has the details.
“Barbera has plenty of qualities that would seem to make it a likely household name: fairly soft tannins, an ability to age well, and bright, lively acidity. Thanks to its versatile nature, it is also one of the easiest wines in the world to pair with food.” In the Wall Street Journal, Lettie Teague praises Barbera.
“We know Steve Matthiasson is a great winemaker. You’re the 150th person this year to tell us that. Wow! How insightful. Can’t wait to read that.” Ron Washam offers some tips on “What Not to Publish on Your Stupid Wine Blog in 2014.”
“I feel as though I need to whisper this, but I think that yeast might be trendy.” In Palate Press, Erika Szymanski writes a super informative piece on the impact yeast — and what we don’t know.
“Asking Matt what about Santa Maria Valley speaks to him, he describes the floral-to-fruit expression coupled with the Valley spice, and the “light on its feet” tannin given by the sand.” Lily Elaine Hawk Wakawaka visits Presqu’ile Wines.
Grape Collective names the wine geeks worth following on Instagram.
“There are lots of reasons to love wine, but for me the most important reason is people.” In Wine Spectator, Robert Camuto writes about his new blog, “Letter from Europe.”
“To me, it’s kind of the magic in the middle.” NPR’s Allison Aubrey profiles a new beverage from Sebastian Zutant, sommelier and owner of the D.C. restaurant The Red Hen, and Jeff Hancock of craft brewery DC Brau. The product? “A chocolatey porter ale with a touch of Bordeaux.”
The latest Wine-Searcher recipe? Pan-seared scallops from Thomas Duroux, the head of Château Palmer.